Vegan Hummus

What is Vegan Hummus?

Vegan Hummus is a plant-based twist on traditional hummus, made without any animal products. This creamy hummus recipe uses simple, wholesome ingredients like chickpeas, tahini, garlic, and lemon juice to create a silky smooth dip that’s packed with flavor. It’s perfect for hummus enthusiasts looking for a vegan option that’s ideal for hummus boards and bowls, as well as a tasty hummus appetizer or snack.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini (sesame seed paste)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 2 to 4 tablespoons cold water, to adjust consistency
• Paprika or smoked paprika, for garnish
• Fresh parsley, chopped, for garnish
• Optional hummus toppings: toasted pine nuts, diced cucumber, cherry tomatoes, or olives

Kitchen Equipment Needed

• Food processor or high-speed blender
• Measuring cups and spoons
• Spatula
• Serving bowl
• Small spoon for drizzling toppings

How to Make Vegan Hummus

Step 1:

Add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt into the bowl of your food processor or blender.

Step 2:

Blend the ingredients until smooth and creamy, scraping down the sides with a spatula as needed.

Step 3:

While blending, slowly add cold water, one tablespoon at a time, until you reach your desired creamy consistency.

Step 4:

Taste and adjust seasoning with additional salt or lemon juice if needed.

Step 5:

Transfer the hummus to a serving bowl.

Step 6:

Drizzle a little olive oil over the top and sprinkle with paprika and chopped fresh parsley.

Step 7:

Add any optional hummus toppings you like for extra texture and flavor.

Step 8:

Serve chilled or at room temperature with pita bread, fresh veggies, or use it as a hummus dressing for salads and bowls.

Some Tips!

• Use fresh lemon juice for the best bright flavor.
• Rinse canned chickpeas well to reduce sodium and improve taste.
• Tahini can separate; stir it well before measuring.
• For extra creamy hummus, peel the skins off chickpeas before blending (totally optional).
• Experiment with different hummus toppings like roasted red peppers, caramelized onions, or pine nuts for variety.

How to Store Leftovers

Store leftover vegan hummus in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving again. If it thickens, just add a little water or olive oil to loosen it up.

What to Eat With

This vegan hummus pairs amazingly well with crisp veggie sticks, crunchy pita chips, or as part of a colorful hummus board with other dips and Potato Sourdough bread. You can also drizzle it as a creamy hummus dressing over salads or use it in hummus bowl recipes alongside grains and roasted veggies for a wholesome meal.

FAQ

Conclusion

Vegan Hummus is a wonderfully creamy, easy-to-make dip that fits perfectly into a wholesome, plant-based lifestyle. With just a handful of simple ingredients, you can enjoy this creamy hummus recipe anytime as a snack, appetizer, or as a flavorful dressing or dip for your favorite hummus bowl recipes. It’s a delicious way to bring some extra wellness into your kitchen while pleasing everyone at the table.

Vegan Hummus

Recipe by SarahCourse: SidesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

170

kcal

Total time

10

minutes

This creamy vegan hummus recipe is quick, healthy, and packed with flavor. Made with chickpeas, tahini, and lemon—perfect for snacks, bowls, or hummus boards.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
  1/4 cup tahini
  2 tablespoons extra virgin olive oil
  2 tablespoons fresh lemon juice
  2 cloves garlic, minced
  1/2 teaspoon ground cumin
  1/2 teaspoon salt (or to taste)
  2–4 tablespoons cold water
  Paprika or smoked paprika, for garnish
  Fresh parsley, chopped, for garnish
  Optional toppings: pine nuts, cucumber, cherry tomatoes, olives

Directions

• Blend base ingredients: Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor or blender.
• Blend until smooth: Process until creamy, scraping down the sides as needed.
• Adjust consistency: Slowly add cold water, one tablespoon at a time, until smooth and fluffy.
• Serve & garnish: Transfer to a bowl, drizzle with olive oil, sprinkle with paprika and parsley, and add desired toppings.

Notes

• Use fresh lemon juice for the brightest flavor.
  Stir tahini well before measuring—it separates naturally.
  For ultra-creamy hummus, peel chickpea skins before blending (optional).
  Customize with roasted red peppers, caramelized onions, or chili flakes.
  If hummus thickens in the fridge, loosen with water or olive oil.